After we returned from Disneyland recently, Claire caught a cold. It knocked me out. And then it knocked out Rice Kernel. When that happens, one thing is guaranteed: there is an excess amount of fruit in the fridge because my fruit-fiend son goes on a fruit strike. Many things will keep for days and even weeks. But not berries. With a few pounds of strawberries growing weepy, I needed a simple recipe and turned to this strawberry bread first.
July 18, 2012 by ricekernel
Made like a traditional quick bread, this recipe highlights the ubiquitous summer berry and its natural sweetness. I made three substitutions: oil instead of butter (we’ve been out of butter for months now and, for some reason, have not bought any), 1 cup of white whole wheat flour and a 1/4 cup reduction in sugar. Fast and easy, it’s a great recipe to use-up leftover berries.